Berries and Cream Cake Rolls

Ingredients:

1 pkg angel food cake mix
1/2 cup icing sugar
8 oz whipping cream
1/2 tsp vanilla extract
3 tbsp sugar
2 cups fresh berries
1/3 cup chocolate chips, chopped
1 tbsp butter or margarine


Directions:

1. Preheat oven to 350. Line two 10x15 inch jellyroll pans with foil. Prepare cake mix according to package directions. Spread batter in prepared pans. Bake until cakes test done, about 15 minutes.

2. Sprinkle icing sugar on 2 clean kitchen towels. Invert cakes onto towels, peel off foil. Roll cakes in towels, refrigerate. Meanwhile whip cream, vanilla and sugar.

3. Unroll cakes on kitchen towels. Spread cream within 1/4 inch of cake edges. Arrange 1 cup of berries evenly over each cake. Reroll cakes in towels. Refrigerate for 10 minutes.

4. Place chips and butter in a resealable bag. Place in hot water to melt chocolate, squeezing bag to mix with butter. Snip off one corner of bag, drizzle chocolate in decorative pattern over rolls.

*Compliments of Easy Everyday Cooking